Black Gold of Cyprus

While in Cyprus, I was quite intrigued by the carob syrup, called “Black Gold of Cyprus”. I had tried carob pods before, when some health nuts offered it to me claiming that it tastes just like chocolate. No, it doesn’t. The carob syrup does not taste like liquid chocolate either, but it’s got character and lots of health benefits. So let’s not pretend it is chocolate but rather appreciate it for what it is.

Ancient Greeks were already using carob some 4,000 years ago. The Ceratonia siliqua tree has fruits in the form of dark brown pods with seeds. Apparently in the 19th century those pods were offered to singers to chew as they maintained vocal chords.  The black, sticky syrup is made by boiling the pods for several hours. It is used as a substitute for honey, sweeteners and yes, chocolate (although we all know that there is no substitute for chocolate). 

The most interesting thing about the carob syrup, other than its unique taste, is its high nutritional value. It is an excellent source of vitamins (A, B2, B3, B6) and minerals (calcium, copper, manganese, potassium, magnesium, zinc, selenium), as well as fibre, pectin and even protein. Cypriots drizzle it over yogurt, fresh Anari cheese, or in marinades and sauces. Many sweeten their coffee with it (although it does not work for me as the flavour is too strong). Some advise a spoon of it in the morning to strengthen the body. Which is what I did this morning.